Wednesday, October 10, 2012

Broccoli Beer Cheese Soup

I love broccoli cheese soup and beer cheese soup. Seeing both in the title made me know I had to make this! I absolutely loved it! There was so much flavor to this soup! The only thing Scott wasn't a fan of was that it wasn't a very thick soup. I think that's okay though, because of all the other things that are in it. I will definitely be making this again--and you can make it as a freezer recipe too!

Broccoli Beer Cheese Soup
Broccoli Beer Cheese Soup-adapted from Taste of Home
Total Time: 55 Minutes
Serves: 12

  • 5 celery ribs, finely chopped
  • 3 medium carrots, finely chopped
  • 1 small onion, finely chopped
  • 3 tablespoons butter
  • 4 cans chicken broth
  • 4 cups frozen broccoli florets, thawed
  • 1 medium red pepper, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 3 cups shredded cheddar cheese
  • 1 package cream cheese, cubed
  • 12 ounces light beer
In a large saucepan or Dutch oven, saute celery, carrots and onion in butter over medium high heat until tender. Add the broth, broccoli, red pepper, salt and pepper. Combine flour and water in a small bowl until smooth; stir into pan. Bring to a boil. Reduce heat; simmer, uncovered for 30-40 minutes or until thickened and vegetables are tender.

Stir in cheese and beer; cook until heated through and cheese is melted, stirring occasionally (do not boil). 

**To Freeze**
Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months. To use frozen soup: thaw in refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally (do not boil).

Nutrition Facts

  12 Servings

Amount Per Serving
  Total Fat11.0 g
     Saturated Fat6.8 g
     Polyunsaturated Fat0.6 g
     Monounsaturated Fat2.0 g
  Cholesterol36.7 mg
  Sodium1,071.2 mg
  Potassium444.3 mg
  Total Carbohydrate10.4 g
     Dietary Fiber1.7 g
     Sugars1.7 g
  Protein11.3 g
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